Ingredient: of Tipico IT’s Butter

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Asparagus omelette with cheese

Second courses

Asparagus omelette with cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

800 g of Tipico IT's Asparagus
6 Medium eggs
1 Leek
Pepper
40 g of Tipico IT's Granetta di Capra
150 g of Tipico IT’s Smoked scamorza
Parsley
40 g of Tipico IT’s Butter
Tipico IT’s Extra virgin olive oil
Salt

PREPARATION

1

First, start by washing the asparagus, remove their white and hard part of the stem. Then tie the asparagus together and boil them for about 15 minutes. At the end of cooking, drain and cut them into small pieces.

2

Remove the external leaves of the leek, wash it and cut it into thin slices. Later put the mixture in a pan in which you have previously melted the butter.

3

Lightly fry the leek, then salt, pepper and add the pieces of asparagus; cook for a few minutes, until the asparagus will no longer lose cooking water. At this point salt, then turn off the fire and let cool the vegetables.

4

Beat the eggs in a bowl, add the pepper, the grated Granetta di Capra, the lukewarm vegetables, the smoked Scamorza cut into cubes and the parsley; mix the ingredients well.

5

Using a non-stick pan, put the oil and warm it up, add the egg mixture and cook over high heat for 2-3 minutes, then put a lid on the pan and lower the flame in order to cook the omelette evenly.

6

When the sides of the omelette will become golden brown, turn the omelette helping you with the lid; brown also the other omelette surface and then let it glide onto a serving plate. Serve your omelette immediately.

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Baci di dama

Dessert

Baci di dama

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

250 g of Tipico IT’s 00 Flour
150 g of Tipico IT’s Butter
1 Egg
150 g of Tipico IT's almond flour
150 g of Icing sugar
1 pinch of salt
150 g of Dark chocolate

PREPARATION

1

Take the almond flour and mix it with the 00 flour. Make a mound with these two ingredients, then add the icing sugar, a pinch of salt and the cold butter cut into cubes. Start kneading mixing well the ingredients, then add the egg and continue until you obtain a soft dough.

2

Take the dough, wrap it with cling film and pour it in the freezer for at least one hour, until it becomes hard.

3

After the hour, take the dough, make some little round balls and place them on a tray covered with a sheet of baking paper. Keep in mind to space well the balls.

4

Once the dough balls are made, place the tray in the fridge for at least one hour. This step is very important because in this way your biscuits will not lose their shape during the cooking. After an hour, put the tray with your biscuits in the oven and bake in static oven at 150°C for the first 5 minutes, then at 120°C for other 5 minutes and finally at 100°C for the final 5-7 minutes.

5

Once the biscuits become golden, take them out of the oven and let them cool completely down. Now start the filling preparation: take the dark chocolate and start melting it. Subsequently put it in the pastry bag and start filling your biscuits. As you pair them step by step, place them on a tray covered with a sheet of baking paper and let them completely dry. At this point your Baci di Dama are ready to be served.

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Apple strudel

Dessert

Apple strudel

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

1 Rectangular roll of Pasta Sfoglia
30 g of Raisins
60 g of Cane sugar
30 g of Lemon juice
30 g of Pine nuts
5 Apples
50 g of Tipico IT’s Breadcrumbs
50 g of Tipico IT’s Butter
1 tsp of cinnamon in powder
For brushing
1 Egg yolk
3 tbsp of Whole milk
Icing sugar

PREPARATION

1

In order to prepare the apple strudel, start soaking the raisins in water for 15 minutes. In the meantime, melt 30 g of butter in a pan and pour in it also the breadcrumbs. Brown for a couple of minutes, mixing often.

2

In another pan toast the pine nuts and then put everything aside.

3

Now, peel the apples and cut them into thin slices. Transfer them in a bowl and squeeze some lemon juice on them. Add the pine nuts, the soaked and drained raisins, the cane sugar and the cinnamon.

4

Mix well and melt some butter. Unroll the puff pastry, brush the entire surface with some butter and sprinkle with breadcrumbs.

5

Now, put the apples on it placing them uniformly and then close it. Close well the puff pastry sides, in order to prevent the mixture spill.

6

Transfer the strudel on a tray covered with a sheet of baking paper. Then whisk a yellow egg with some milk and brush it on the strudel surface.

7

Bake it in a ventilated oven at 180°C for 25 minutes. Once ready, take it out from the oven, let it cool down and sprinkle the surface with some icing sugar according to your taste.

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Quality, authenticity, excellence
Seafood lasagne

First courses

Seafood lasagne

Author: Guido Boschetti

Difficulty:

Intermedio

Total time:

65 min

Servings:

1 Serving

Ingredients:

250 g of Tipico IT’s puff pastry for lasagne
400 g of Mussels
400 g of Clams
200 g of Cuttlefish
200 g of White fish
200 g of Prawns
100 g of Shrimps
5 Tipico IT’s cherry tomatoes
2 Garlic cloves
White wine
Tipico IT’s Extra virgin olive oil
Parsley
For the bechamel
500 ml of Milk
60 g of Tipico IT’s 00 Flour
60 g of Tipico IT’s Butter

PREPARATION

1

First of all, start with the bechamel preparation, putting some butter in a pan and melting it. Then add the flour and mix with a spoon. Let it cook for a couple of minutes and then add some milk by mixing everything. Let the bechamel cook so as it gets thickened.

2

Subsequently prepare the seasoning with fresh fish, soaking the clams in salted water, so as they can release all the sand.

3

Then put a pot on the gas and cook the clams and mussels for about 10 minutes, until they are all opened. Once they are all opened, start shelling them.

4

Subsequently put some oil in a pan with some garlic. Then add the fish cut into cubes, the clams and the shelled mussels, the prawns, the shrimps, the finely cut cuttlefish and the cherry tomatoes. Let it cook well adding some white wine. Add some salt, the parsley and once the mixture is ready, put it aside so as it can cool down.

5

Now start with your lasagne settlement: on the base of an oven tray, put a layer of bechamel, then a layer of puff pastry for lasagne, then a layer of fish and again a layer of bechamel. Continue until all the ingredients finish. End with a layer of puff pastry and some bechamel above.

6

Let your lasagne cook in a preheated oven at 180°C for 35 minutes, until their surface becomes golden. Take your seafood lasagne out of the oven and wait for some minutes before serving them.

Condividi:
Quality, authenticity, excellence
Pear and cocoa cake

Dessert

Pear and cocoa cake

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

170 g of Tipico IT’s 00 Flour
20 g of Bitter cocoa
8 g of Yeast for sweets
120 g of Tipico IT’s Butter
120 g of sugar
2 g of salt
3 Entire eggs
2 Pears
30 g of chocolate chips

PREPARATION

1

First of all, switch on your oven in static mode at 180°C. Grease and cover with flour the mould and put it aside. Let the butter melt and put it aside.

2

Wash and peel the pears and cut them into slices. Then, take a bowl and pour in some sugar, the entire eggs, the flour, the cocoa, the yeast, the salt and the melted butter.

3

Subsequently with the help of a pair of whisks, whisk the ingredients until they are well mixed with each other.

4

At this point, pour half of the mixture in the previously buttered mould and pour a part of the pear slices. Then, pour the remaining mixture and cover the surface with the other pear slices.

5

In the end, sprinkle your pear cake with some chocolate chips and bake at 180°C for 30-35 minutes. After the time has passed, your pear and cocoa cake is ready to be tasted.

Condividi:
Quality, authenticity, excellence
Tenerina cake

Dessert

Tenerina cake

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Serving

Ingredients:

4 Eggs
100 g of sugar
50 g of Tipico IT’s 00 Flour
200 g of Dark chocolate
100 g of Tipico IT’s Butter
100 g of sugar

PREPARATION

1

First, melt the chocolate and butter in a bain-marie, resulting in a lump-free mixture.

2

In the meantime, break the eggs, separate the yolks from the egg whites and, with the help of an electric whisk, start whipping the yolks with half the sugar for at least 5 minutes, thus obtaining a light mixture that has doubled in volume.

3

Then pour the chocolate and melted butter into the egg whites.

4

Again, using the electric whisk, mix the chocolate with the eggs and then add the flour.

5

Separately, whisk the egg whites with the remaining sugar and a pinch of salt. When the egg whites are white and firm, add them to your Tenerina mixture. This time proceed without whipping, but with a spatula, moving the mixture from the bottom to the top.

6

Now pour the mixture into a previously buttered and floured mould. Bake in a static oven at 170°C for 20-25 minutes. Once ready, take it out of the oven and your Tenerina Cake is ready to be enjoyed.

Condividi:
Quality, authenticity, excellence
Pumpkin risotto with taleggio cheese

First courses

Pumpkin risotto with taleggio cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

280 g of Tipico IT’s Carnaroli Rice
500 g of Pumpkin
300 g of Pumpkin
1 l of Vegetable broth
1 Shallot
½ cup of white Wine
30 g of Tipico IT’s Butter
40 g of Tipico IT’s grated Grana Padano
Tipico IT’s Extra virgin olive oil
Salt
Black pepper

PREPARATION

1

As a first step, cut the shallot and simmer It in a pan, after adding 3 spoons of oil and hot vegetable broth. Then cut the pumpkin into cubes, put them in the pan and cook for 5-6 minutes.

2

Toast the rice in a saucepan for 2-3 minutes on high heat, along with some oil, salt and wine. After simmering the rice with wine, lower the heat and add a ladle of broth.

3

Add most of the diced pumpkin that had been previously cooked to the rice as well as some more broth as the rice cooks. Shortly before the end of cooking, add butter and taleggio cubes and mix in order to blend every ingredient.

4

Finally, stir fry the pumpkin cubes and place them on the rice. The pumpkin risotto with taleggio cheese is now ready to be served.

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